A compendium of food-microscopy with sections on drugs, water, and tobacco / compiled, with additions and revision, from the late Dr. A.H. Hassall's works on food by Edwy Godwin Clayton.

  • Clayton, Edwy Godwin.
Date:
1909
Catalogue details

Licence: In copyright

Credit: A compendium of food-microscopy with sections on drugs, water, and tobacco / compiled, with additions and revision, from the late Dr. A.H. Hassall's works on food by Edwy Godwin Clayton. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    Thirty-two years have passed away since the appearance of 'Food: Its Adulterations and the Methods for their Detection.' At the suggestion of the Author of that work, it was the present writer's intention, hitherto frustrated, long ago to publish a new edition. The late Dr. A. H. Hassall had discussed with the undersigned the plan of the fresh work, when his death occurred in 1894. Many matters, coupled with a knowledge of the existence of several then recently-dated textbooks, dealing with food analysis generally, and of a cluster of handbooks on separate branches of the subject, led to a postponement of the project. The writer now at length issues his long-contemplated revision of the microscopical portions of Dr. Hassall's works; and, a considerable period having elapsed since the production by other English chemists of any new general treatises on hygienic or public analysis, he hopes at no distant date to supplement this volume by another, devoted mainly to chemical, physical, and bacteriological methods of investigation, which in his own or other labora- tories have been found practicable and trustworthy. Thus will be accomplished a design which for several years the Author has had in his mind. The present volume represents but a fractional part of the work of one who ' was truly the father of public analysis'; who taught public analysts ' most of their knowledge of the microscopic structure of food substances'; who was ' The Apostle of Anti-Adulteration'; and ' left his mark bene- ficially on a number of divisions of natural science, although he had to work under conditions of poverty and ill-health